The technique behind mac and cheese, gumbo, and country gravy

Hey Reader, There's a technique that shows up in so many of the most comforting dishes you already cook — and most people don't even realize they're using it. It's called a roux. Fat and flour, cooked together. That's it. But how long you cook it changes everything. A quick two-minute cook gives you a pale, neutral base — perfect for mac and cheese sauce or béchamel. Cook it longer and it turns golden and nutty, great for a velvety chicken gravy. Keep going and you get the deep, dark, almost...